Wild mushroom and bulgur wheat cakes
- November 2014
- Serves 2
- Hands-on time 40 min, oven time 20 min, plus chilling
This vegetarian starter is a celebration of mushrooms, using porcini, chanterelle and chestnut.
- 46.8g (19.7g saturated)
- 46.8g (6.9g sugars)
If you don’t have a chef’s ring, use a cookie cutter or pack into oiled ramekins or moulds. Turn out onto a baking sheet to cook.
Shape the cakes as in step 4, freeze in a single layer on a baking sheet, then transfer to a freezer bag. Bake from frozen on a greased baking sheet at 200°C/ fan180°C/gas 6 for 30-35 minutes until golden and heated through. Cover with foil if browning too much.
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